Pumpkin Soup

An experiment.

I love pumpkin soup but wanted to try making it with tofu rather than cream - to get that added creaminess without adding dairy and also because I'm a sucker for experimentation with food.

I wasn't sure what I was going to end up with, but the result was delicious. Time to scribble down the recipe I used so I can recreate this later!



Easy Pumpkin Soup
Makes about 2.5L of delicious goodness

1/2 butternut pumpkin, diced
2 carrots, sliced
2 russet potatoes, diced
300g silken tofu, diced
1/2 medium onion, finely diced
1 1/2 cloves garlic, crushed
1 reduced salt vegetable stock cube - or other stock of your choice. See note.
olive oil

Sweat the onions and garlic with a little olive oil in pot with at least 3.5L capacity. Once the onions have softened, add approximately 1.5-2L water (see note), the rest of the vegetables and the stock cube. Stir well, bring to the boil and simmer, uncovered, for 20 minutes, stirring occasionally.

Once all vegetables are cooked, add the tofu. Return to the boil and simmer uncovered for 10 minutes. Allow to cool, then blend the soup using a blender or food processor until smooth.

Eat when you need something delicious.

Notes:

I use a single stock cube that is meant to make 500mL of stock to 1.5L water in this recipe.

Gauge the amount of water depending on how thick you like your soup. Remember you can always add more water if the end result is too thick.

Ice cream of the amazing kind.

My friend Kris shared an amazing post on google reader.

The world's easiest ice cream recipe. No small claim!

I just have to say that I am sitting here eating a bowl of this ice cream and loving it. Delicious, easy and healthy. Sorry I can't say more, I have to go continue eating this stuff. Lucky there's a container full in the freezer.

Rain, rain, go away...

Not really, as we do need it. I am trying to use my psychic powers to send it to Victoria though. They could use it given that the bushfires are still burning.

Today was weather of the type that makes me want to cast on some cosy 8 ply socks for wearing around the house. My good old green socks have been keeping my feet warm tonight.

Instead of knitting, I did a tiny little bit of spinning and a whole lot of cooking. I now have a lot of little mini Mixed Bean Burgers in the freezer, ready to be defrosted whenever needed. I also brought out my small (1.5L) slow cooker and made a pasta sauce out of the tomatoes I picked up at the farmer's market last weekend.

It was my first time using a slow cooker, and I was very impressed with the results, as was the other half. The pasta sauce had a much richer flavour than my stovetop ones usually have - but whether that's because of the longer cooking time or the fresh tomatoes I am yet to find out. I do know that the first chance I have I will break out the large slow cooker and make up a big batch of pasta sauce using tinned tomatoes, and then freeze it in portions.

I'm trying to move toward using as few processed and pre-packaged foods as possible, so I need to get organised and start making more foods that I can freeze and keep on hand for later. It's funny how by not buying many convenience foods our grocery bill has dropped enormously. I expected it to stay the same (or possibly increase) because of all of the fresh ingredients I'd have to buy but that's not the case.

I'm now off to pack some lunches to top off this foodie day.

nom nom nom

Cup cake baking experiment was a success.

yum!